1 bulb/head of Garlic
SOOC Varietal Extra Virgin Olive Oil (to confit garlic)
3-4 large Leeks
4 Tablespoons SOOC Garlic Olive Oil
2 Tablespoons unsalted Butter
2 teaspoons Kosher Salt + more to taste
1 ½ - 2 lbs Yukon Gold Potatoes
4 cups Chicken Stock
1 cup Sour Cream
1 cup Heavy Cream
½ teaspoon or a pinch of White Pepper
Juice from half a Lemon
Optional for garnish: SOOC Red Cayenne Chili Olive Oil, SOOC Hawaiian Black Lava Sea Salt, and curly Parsley
Preheat oven to 280℉.
Peel garlic and cut off ends. In a small, oven-safe roasting dish, add the garlic cloves and pour in enough olive oil to cover them.
Place in oven and roast for 30-40 minutes, or until garlic is soft.
Chop off the ends of your leeks and any green parts that are wilted or dry. Cut leeks lengthwise and then into half-inch pieces.
Thoroughly wash your leeks and spread on a paper towel to let dry. *You want to wash your leeks after you cut them because leeks often have dirt in between their layers.
While leeks dry, melt butter and 3 Tablespoons Garlic Olive Oil in a large dutch oven or soup pot.
Add leeks and 2 teaspoons Kosher Salt and adjust heat to medium-high, cook until leeks begin to soften, about 3-4 minutes.
When leeks start to soften, reduce heat to medium-low and cook until leeks become very soft and paste-like, about 30 minutes.
While leeks are cooking, peel and cut potatoes into 1-2 inch cubes and keep in a bowl of cold water to prevent from browning.
When leeks are soft and pasty, drain and add potatoes.
Add chicken stock and maintain a gentle simmer until potatoes are soft, then add the roasted garlic and blend with a stick blender until smooth.
Add heavy cream and ½ cup sour cream and blend. Add in black pepper, blend, and taste for seasoning.
To make Garlic Lemon Creme for garnish: whisk together ½ cup sour cream, juice of ¼ lemon, and 1 Tablespoon Garlic Olive Oil. If needed, add water to thin it out so it is easily drizzled onto the soup.
To plate: spoon the soup into a shallow bowl, drizzle a bit of the Garlic Lemon Creme in the middle, followed by a drizzle of Red Cayenne Chili Olive Oil and finished off with a sprinkle of Hawaiian Black Sea Salt and a curly parsley leaf. Enjoy!